I saw the original recipe on the Kraft site and it's so easy, I was just thrilled. So I just changed it a bit to fit LCing. Problem is, I'm not on OWL yet, and it has fruit in it, but if anyone tries it, let me know how it turns out. This recipe will also be easy to cut in half. My birthday's in December, and this just might be a great solution to the b-day cake issue!

2 tubs (250 g / 8 oz) Light cream cheese
1/2 cup Splenda
1/2 can (355 ml / 12 fl oz? ) frozen juice concentrate OR fresh fruit - OWL friendly - raspberry/strawberry, etc.
Optional - an LC friendly crust

1. Beat softened cream cheese and Splenda in a medium bowl with wire whisk until well blended.
2. Gradually add frozen juice concentrate (or fresh fruit). Beat until well blended.
3. Spoon evenly into 12 paper-lined medium muffin cups.
4. Optional - top with LC friendly crust.
5. Freeze at least 3 hours or overnight until firm.
6. Remove paper liners, invert and serve topped with fruit (if desired).

Can be stored in freezer for up to 2 weeks.

Sorry, I don't have a crust, but there are some good options on this forum.

Hope it's as good as it sounds!